Get ready to transform your weeknight dinners with these 20 crispy air fryer chicken recipes! Whether you’re craving classic comfort food or looking for quick, delicious meals, this roundup has something for every home cook. From juicy tenders to flavorful wings, discover how easy it is to achieve that perfect crunch without the fuss. Let’s dive in and find your new favorite dish!
Air Fryer Garlic Parmesan Chicken Wings
Zesty, crispy, and ridiculously easy—these Air Fryer Garlic Parmesan Chicken Wings are about to become your new game-day obsession, delivering restaurant-quality flavor without the deep-fryer drama. Picture golden-brown wings coated in a savory, cheesy garlic glaze that’ll have you licking your fingers shamelessly. Trust me, your air fryer is about to earn its keep in the most delicious way possible!
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 2 pounds chicken wings, split into drumettes and flats
– 1 tablespoon olive oil
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1/2 teaspoon garlic powder
– 1/2 cup grated Parmesan cheese
– 3 tablespoons unsalted butter, melted
– 3 cloves garlic, minced
– 1 tablespoon chopped fresh parsley
Instructions
1. Pat the chicken wings dry with paper towels to ensure crispiness.
2. In a large bowl, toss the wings with olive oil, salt, black pepper, and garlic powder until evenly coated.
3. Preheat the air fryer to 400°F for 3 minutes.
4. Arrange the wings in a single layer in the air fryer basket, leaving space between them for air circulation.
5. Cook the wings at 400°F for 12 minutes, then flip them using tongs.
6. Continue cooking for another 10–12 minutes, or until the wings are golden brown and reach an internal temperature of 165°F.
7. While the wings cook, combine melted butter, minced garlic, and Parmesan cheese in a medium bowl.
8. Transfer the cooked wings to the bowl with the garlic-Parmesan mixture and toss vigorously to coat evenly.
9. Garnish the wings with chopped fresh parsley before serving.
Lusciously crispy on the outside and tender inside, these wings boast a rich, savory flavor with a hint of garlicky warmth. Serve them piled high with celery sticks and ranch dressing for a classic touch, or get creative by drizzling with a squeeze of lemon for a bright twist.
Air Fryer Lemon Pepper Chicken Thighs
Whew, who knew your air fryer could deliver such crispy, zesty magic? These lemon pepper chicken thighs are the weeknight hero you’ve been craving—juicy, golden, and packed with bright, peppery flavor that’ll make your taste buds do a happy dance. Let’s get frying!
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 2 lbs boneless, skinless chicken thighs
– 2 tbsp olive oil
– 2 tbsp lemon pepper seasoning
– 1 tsp garlic powder
– 1/2 tsp salt
– 1 lemon, juiced (about 3 tbsp)
Instructions
1. Pat the chicken thighs dry with paper towels to ensure maximum crispiness.
2. In a large bowl, combine 2 tbsp olive oil, 2 tbsp lemon pepper seasoning, 1 tsp garlic powder, and 1/2 tsp salt.
3. Add the chicken thighs to the bowl and toss until evenly coated with the mixture.
4. Preheat the air fryer to 400°F for 3 minutes.
5. Arrange the chicken thighs in a single layer in the air fryer basket, leaving space between them for even cooking.
6. Air fry at 400°F for 10 minutes, then flip the chicken thighs using tongs.
7. Continue air frying for another 8–10 minutes, or until the internal temperature reaches 165°F when checked with a meat thermometer.
8. Remove the chicken from the air fryer and drizzle with 3 tbsp fresh lemon juice.
9. Let the chicken rest for 5 minutes before serving to lock in the juices.
Now, that golden crust gives way to tender, flavorful meat with a zesty kick. Nosh on these thighs over a bed of greens, tucked into tacos, or alongside roasted veggies for a meal that’s anything but boring!
Air Fryer BBQ Chicken Drumsticks
Nailed it, folks—if you’ve ever stared at a pile of chicken drumsticks and thought, “I want that BBQ goodness without firing up the grill or babysitting the oven,” you’re in the right place. These Air Fryer BBQ Chicken Drumsticks are here to save your dinner (and your sanity) with minimal fuss and maximum flavor, all while keeping things crispy and juicy. Let’s dive in and make your kitchen smell like a summer cookout, no matter the season!
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 2 pounds chicken drumsticks
– 1 tablespoon olive oil
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1/2 teaspoon garlic powder
– 1/2 teaspoon onion powder
– 1/2 teaspoon paprika
– 1 cup BBQ sauce
Instructions
1. Pat the chicken drumsticks dry with paper towels to ensure crispiness.
2. In a large bowl, toss the drumsticks with 1 tablespoon olive oil until evenly coated.
3. Sprinkle 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and 1/2 teaspoon paprika over the drumsticks, rubbing the seasonings in thoroughly.
4. Preheat the air fryer to 400°F for 3 minutes.
5. Arrange the drumsticks in a single layer in the air fryer basket, leaving space between them for even cooking.
6. Air fry at 400°F for 15 minutes, flipping the drumsticks halfway through to promote browning.
7. Brush 1 cup BBQ sauce generously over the drumsticks, coating all sides.
8. Return the drumsticks to the air fryer and cook at 400°F for an additional 5-10 minutes, until the internal temperature reaches 165°F and the sauce is sticky and caramelized.
9. Let the drumsticks rest for 5 minutes before serving to lock in juices.
Unbelievably tender and packed with smoky-sweet flavor, these drumsticks boast a crispy exterior that gives way to juicy meat inside. Serve them piled high with coleslaw and cornbread for a hearty meal, or chop them up to top a fresh salad—either way, they’re sure to disappear fast!
Air Fryer Honey Sriracha Chicken Tenders
Gather ’round, fellow flavor-seekers, because we’re about to transform your average chicken tender from a sad, soggy affair into a crispy, sweet-heat masterpiece that’ll have your air fryer doing a happy dance. This isn’t just dinner; it’s a crunchy, saucy revelation that proves weeknight meals can be wildly exciting without the fuss.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 12 minutes
Ingredients
– 1.5 lbs chicken breast tenders
– 1 cup all-purpose flour
– 2 large eggs
– 1.5 cups panko breadcrumbs
– 1 tsp kosher salt
– 1/2 tsp black pepper
– 1/2 cup honey
– 1/4 cup Sriracha sauce
– 2 tbsp unsalted butter
– 1 tbsp soy sauce
– 1 tsp garlic powder
– Cooking spray
Instructions
1. Preheat your air fryer to 400°F for 3 minutes.
2. Pat the 1.5 lbs chicken breast tenders completely dry with paper towels to ensure maximum crispiness.
3. Set up a breading station with three shallow bowls: place 1 cup all-purpose flour in the first bowl.
4. In the second bowl, whisk 2 large eggs until fully blended.
5. In the third bowl, combine 1.5 cups panko breadcrumbs with 1 tsp kosher salt and 1/2 tsp black pepper.
6. Dredge each chicken tender first in the flour, shaking off any excess.
7. Dip the floured tender into the whisked eggs, coating it evenly.
8. Press the egg-coated tender firmly into the panko mixture, ensuring a complete, even crust.
9. Lightly spray the air fryer basket with cooking spray.
10. Arrange the breaded tenders in a single layer in the basket, leaving space between them for air circulation.
11. Lightly spray the tops of the tenders with cooking spray.
12. Air fry at 400°F for 10-12 minutes, flipping the tenders halfway through, until the internal temperature reaches 165°F and the coating is golden brown and crispy.
13. While the chicken cooks, prepare the sauce: in a small saucepan over medium heat, combine 1/2 cup honey, 1/4 cup Sriracha sauce, 2 tbsp unsalted butter, 1 tbsp soy sauce, and 1 tsp garlic powder.
14. Whisk the sauce constantly for 3-4 minutes until the butter melts and the mixture is smooth and slightly thickened.
15. Tip: Let the cooked tenders rest for 2 minutes on a wire rack before saucing to keep them extra crunchy.
16. Toss the rested chicken tenders in the warm honey Sriracha sauce until evenly coated.
17. Serve immediately.
Who knew such a simple appliance could deliver tenders with a shatteringly crisp panko shell that gives way to juicy chicken, all glazed in a sticky-sweet sauce with a slow-building Sriracha kick? Try piling them over a bed of fluffy rice to soak up every last drop of that addictive glaze, or dunk them in a cool ranch dressing for the perfect temperature contrast.
Air Fryer Crispy Buttermilk Fried Chicken
Ditch the deep fryer drama and get ready for a crispy, juicy revelation that’ll make your taste buds do a happy dance—this air fryer buttermilk fried chicken is about to become your new kitchen superstar. It delivers all the satisfying crunch and flavor of the classic without the greasy aftermath, proving that sometimes, the best things in life are just a little bit lighter (and way less messy).
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1 cup buttermilk
– 1 tbsp hot sauce
– 4 boneless, skinless chicken thighs
– 1 cup all-purpose flour
– 1 tsp garlic powder
– 1 tsp paprika
– 1 tsp salt
– 1/2 tsp black pepper
– 2 tbsp vegetable oil
Instructions
1. In a medium bowl, whisk together 1 cup buttermilk and 1 tbsp hot sauce until fully combined.
2. Add 4 boneless, skinless chicken thighs to the buttermilk mixture, ensuring each piece is fully coated, and let marinate at room temperature for 10 minutes.
3. In a separate shallow dish, combine 1 cup all-purpose flour, 1 tsp garlic powder, 1 tsp paprika, 1 tsp salt, and 1/2 tsp black pepper, mixing thoroughly with a fork.
4. Remove one chicken thigh from the buttermilk, allowing excess liquid to drip off, and dredge it in the flour mixture, pressing firmly to coat all sides evenly. Tip: For extra crunch, double-dip by returning the coated chicken to the buttermilk and flour once more.
5. Place the coated chicken thigh on a wire rack and repeat step 4 with the remaining thighs, arranging them in a single layer without touching.
6. Lightly brush or spray each chicken thigh with 2 tbsp vegetable oil to promote browning. Tip: Use an oil mister for even coverage and to avoid soggy spots.
7. Preheat your air fryer to 400°F for 3 minutes.
8. Arrange the chicken thighs in the air fryer basket in a single layer, leaving space between pieces for air circulation.
9. Air fry at 400°F for 10 minutes, then carefully flip each thigh using tongs. Tip: Check for golden brown color at this stage—if not yet crispy, cook for an additional 2-3 minutes before flipping.
10. Continue air frying at 400°F for another 8-10 minutes, or until the internal temperature reaches 165°F and the coating is deeply golden and crisp.
11. Transfer the chicken to a clean wire rack to cool for 5 minutes before serving. Just imagine that first bite: a shatteringly crisp exterior giving way to tender, juicy meat inside, with a hint of tang from the buttermilk and a gentle kick of heat. Serve it piled high on a platter with pickles and honey for drizzling, or tuck it into a soft bun for the ultimate sandwich experience—either way, it’s pure comfort food magic.
Air Fryer Buffalo Chicken Bites
Whew, are you ready to ditch the deep fryer drama and still get that crispy, spicy kick you crave? These Air Fryer Buffalo Chicken Bites are here to save your game day (or any day) with minimal mess and maximum flavor—let’s just say your taste buds are about to send you a thank-you note. Trust me, this is the snack that makes you wonder why you ever bothered with all that oil in the first place!
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 12 minutes
Ingredients
– 1 lb boneless, skinless chicken breasts
– 1 cup all-purpose flour
– 2 large eggs
– 1 cup panko breadcrumbs
– 1 tsp garlic powder
– 1 tsp paprika
– 1/2 tsp salt
– 1/2 tsp black pepper
– 1/2 cup buffalo sauce
– 2 tbsp unsalted butter
– Cooking spray
Instructions
1. Cut the 1 lb boneless, skinless chicken breasts into 1-inch bite-sized pieces.
2. In a shallow bowl, combine 1 cup all-purpose flour, 1 tsp garlic powder, 1 tsp paprika, 1/2 tsp salt, and 1/2 tsp black pepper.
3. In a second shallow bowl, whisk 2 large eggs until smooth.
4. In a third shallow bowl, place 1 cup panko breadcrumbs.
5. Dredge each chicken piece in the flour mixture, shaking off any excess. Tip: For extra crispiness, let the coated chicken sit for 5 minutes before the next step.
6. Dip the floured chicken into the whisked eggs, ensuring full coverage.
7. Coat the egg-dipped chicken in the panko breadcrumbs, pressing gently to adhere.
8. Preheat your air fryer to 400°F for 3 minutes.
9. Lightly spray the air fryer basket with cooking spray.
10. Arrange the coated chicken bites in a single layer in the basket, leaving space between them.
11. Air fry at 400°F for 10-12 minutes, flipping halfway through, until golden brown and the internal temperature reaches 165°F. Tip: Avoid overcrowding to ensure even cooking and crispiness.
12. While the chicken cooks, melt 2 tbsp unsalted butter in a small saucepan over low heat.
13. Stir in 1/2 cup buffalo sauce into the melted butter until fully combined and warm.
14. Transfer the cooked chicken bites to a large bowl.
15. Pour the buffalo sauce mixture over the chicken and toss gently to coat evenly. Tip: Toss immediately after frying for the sauce to cling better without making the coating soggy.
16. Serve the bites hot.
Enjoy that perfect crunch giving way to tender, juicy chicken, all wrapped in a tangy, spicy buffalo hug. These bites are fantastic piled high with celery sticks and blue cheese dressing for dipping, or even tucked into sliders for a fun twist—just try not to eat them all before they hit the plate!
Air Fryer Teriyaki Chicken Skewers
Crispy, juicy, and bursting with sweet-savory flavor, these Air Fryer Teriyaki Chicken Skewers are the weeknight hero you didn’t know you needed—they’re so easy, you’ll be tempted to ditch takeout forever. Imagine tender chicken pieces glazed in a sticky, homemade teriyaki sauce, all cooked to golden perfection in your trusty air fryer in minutes, with minimal mess and maximum deliciousness. It’s the kind of dish that makes you feel like a kitchen wizard, even on your busiest days.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 12 minutes
Ingredients
– 1.5 pounds boneless, skinless chicken breasts
– 1/4 cup low-sodium soy sauce
– 2 tablespoons honey
– 1 tablespoon rice vinegar
– 1 teaspoon minced garlic
– 1 teaspoon grated fresh ginger
– 1 tablespoon cornstarch
– 2 tablespoons water
– 1 tablespoon sesame oil
– 1 tablespoon sesame seeds
Instructions
1. Cut 1.5 pounds of boneless, skinless chicken breasts into 1-inch cubes.
2. Thread the chicken cubes onto skewers, leaving a small gap between pieces for even cooking.
3. In a small saucepan, combine 1/4 cup of low-sodium soy sauce, 2 tablespoons of honey, 1 tablespoon of rice vinegar, 1 teaspoon of minced garlic, and 1 teaspoon of grated fresh ginger over medium heat.
4. Bring the sauce mixture to a simmer, stirring constantly for 2 minutes until it slightly thickens.
5. In a separate small bowl, whisk together 1 tablespoon of cornstarch and 2 tablespoons of water to create a slurry.
6. Slowly pour the cornstarch slurry into the simmering sauce, stirring continuously for 1 minute until the sauce thickens to a glaze consistency.
7. Remove the saucepan from the heat and stir in 1 tablespoon of sesame oil.
8. Preheat your air fryer to 375°F for 3 minutes.
9. Lightly brush the chicken skewers with half of the teriyaki glaze, coating all sides evenly.
10. Place the skewers in the air fryer basket in a single layer, ensuring they do not touch.
11. Cook the skewers at 375°F for 6 minutes, then flip them using tongs.
12. Brush the skewers with the remaining teriyaki glaze and cook for an additional 6 minutes at 375°F until the chicken reaches an internal temperature of 165°F and the exterior is caramelized.
13. Remove the skewers from the air fryer and sprinkle them with 1 tablespoon of sesame seeds while hot.
14. Let the skewers rest for 3 minutes before serving to allow the juices to redistribute.
Unbelievably tender with a sticky-sweet crust, these skewers offer a perfect balance of savory soy and subtle ginger heat. Serve them over a bed of fluffy rice with steamed broccoli for a complete meal, or chop them up for a fun twist in tacos or salads—they’re versatile enough to steal the spotlight at any table.
Air Fryer Cajun Spiced Chicken Legs
Venture beyond boring baked chicken with these crispy, flavor-packed Air Fryer Cajun Spiced Chicken Legs—they’re so good, your oven might just file for abandonment! Imagine juicy, tender meat with a perfectly spiced, crackly skin that’s ready in a fraction of the time, making weeknight dinners feel like a festive celebration without the fuss.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 8 chicken drumsticks (about 2 lbs)
– 2 tbsp olive oil
– 2 tbsp Cajun seasoning
– 1 tsp garlic powder
– 1 tsp smoked paprika
– 1/2 tsp salt
– 1/4 tsp black pepper
Instructions
1. Pat the chicken drumsticks completely dry with paper towels to ensure crispy skin.
2. In a large bowl, combine olive oil, Cajun seasoning, garlic powder, smoked paprika, salt, and black pepper.
3. Add the chicken drumsticks to the bowl and toss thoroughly until evenly coated with the spice mixture.
4. Preheat the air fryer to 400°F for 3 minutes.
5. Arrange the chicken drumsticks in a single layer in the air fryer basket, leaving space between them for air circulation.
6. Air fry at 400°F for 12 minutes, then flip the chicken using tongs.
7. Continue air frying at 400°F for another 10-13 minutes, or until the internal temperature reaches 165°F when checked with a meat thermometer.
8. Let the chicken rest for 5 minutes on a plate before serving to allow juices to redistribute.
9. Garnish with fresh parsley if desired and serve immediately.
What you’ll love is the irresistible contrast: a bold, smoky crust gives way to succulent, fall-off-the-bone meat that’s bursting with Cajun zest. Try pairing these legs with a cool, creamy coleslaw or tucking them into warm tortillas for a spicy twist on tacos—they’re versatile enough to steal the spotlight at any meal!
Air Fryer Panko-Crusted Chicken Cutlets
Who says you need a deep fryer to get that golden, crispy magic? Welcome to the easiest way to make chicken cutlets that are so crunchy they’ll have you questioning your loyalty to takeout, all thanks to your trusty air fryer and some clever panko wizardry.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 12 minutes
Ingredients
– 1.5 lbs boneless, skinless chicken breasts
– 1 cup all-purpose flour
– 2 large eggs
– 1.5 cups panko breadcrumbs
– 1 tsp garlic powder
– 1 tsp paprika
– 1 tsp salt
– 1/2 tsp black pepper
– Cooking spray
Instructions
1. Preheat your air fryer to 400°F for 3 minutes.
2. Place the chicken breasts between two sheets of plastic wrap and pound them to an even 1/2-inch thickness using a meat mallet or rolling pin.
3. In a shallow bowl, combine the flour, garlic powder, paprika, salt, and black pepper.
4. In a second shallow bowl, beat the eggs until smooth.
5. Place the panko breadcrumbs in a third shallow bowl.
6. Pat the chicken cutlets dry with paper towels to help the coating stick better.
7. Dredge each chicken cutlet first in the flour mixture, shaking off any excess.
8. Dip the floured cutlet into the beaten eggs, allowing any excess to drip off.
9. Press the cutlet firmly into the panko breadcrumbs, coating both sides evenly for maximum crunch.
10. Lightly spray both sides of the coated cutlet with cooking spray to promote browning.
11. Place the cutlets in a single layer in the air fryer basket, leaving space between them for air circulation.
12. Air fry at 400°F for 10-12 minutes, flipping halfway through, until the internal temperature reaches 165°F and the coating is golden brown and crispy.
13. Let the cutlets rest on a wire rack for 5 minutes before serving to keep the bottom from getting soggy.
You’ll be rewarded with cutlets that are juicy on the inside and shatteringly crisp on the outside, with a savory kick from the spices. Try slicing them over a Caesar salad, stuffing them into a crusty roll with spicy mayo, or serving them alongside lemon wedges for a bright, zesty finish.
Air Fryer Greek-Style Lemon Chicken
Gather ’round, air fryer aficionados and lemon lovers alike, because we’re about to transform your weeknight dinner from ‘meh’ to ‘more, please!’ with a zesty, crispy, and utterly irresistible dish that’ll have your taste buds doing the sirtaki. This Greek-inspired chicken is so quick and flavorful, you’ll swear you’ve been whisked away to a sun-drenched taverna, all without leaving your kitchen (or dealing with airport security).
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 1.5 lbs boneless, skinless chicken thighs
– 1/4 cup olive oil
– 1/4 cup fresh lemon juice
– 3 cloves garlic, minced
– 1 tbsp dried oregano
– 1 tsp salt
– 1/2 tsp black pepper
– 1 lemon, sliced into 1/4-inch rounds
Instructions
1. Pat the 1.5 lbs boneless, skinless chicken thighs completely dry with paper towels to ensure maximum crispiness.
2. In a large bowl, whisk together 1/4 cup olive oil, 1/4 cup fresh lemon juice, 3 cloves minced garlic, 1 tbsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper until fully combined.
3. Add the dried chicken thighs to the bowl and toss thoroughly to coat every piece in the marinade.
4. Let the chicken marinate at room temperature for 10 minutes while you preheat your air fryer to 400°F.
5. Arrange the marinated chicken thighs in a single layer in the air fryer basket, leaving space between each piece for proper air circulation.
6. Place 1 lemon, sliced into 1/4-inch rounds, on top of and around the chicken thighs in the basket.
7. Air fry at 400°F for 10 minutes, then carefully flip each chicken thigh and lemon slice using tongs.
8. Continue air frying at 400°F for another 8-10 minutes, until the chicken reaches an internal temperature of 165°F and the exterior is golden brown and crispy.
9. Remove the chicken and lemon slices from the air fryer and let rest for 5 minutes before serving to allow juices to redistribute.
Every bite delivers a perfect harmony of tangy lemon and aromatic oregano clinging to juicy, tender chicken with a delightfully crispy exterior. Serve it over a bed of fluffy rice to soak up the glorious pan juices, or stuff it into warm pita with tzatziki for a handheld feast that’s downright legendary.
Air Fryer Spicy Korean Fried Chicken
Viciously crispy, dangerously spicy, and ridiculously easy—this Air Fryer Spicy Korean Fried Chicken is the crunchy, fiery hero your weeknight dinner deserves, proving you don’t need a vat of oil to achieve that iconic crackle. It’s the perfect shortcut to a flavor-packed meal that’ll have you questioning why you ever ordered takeout. Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
– 1 cup buttermilk
– 1 cup all-purpose flour
– 1 tsp kosher salt
– 1 tsp black pepper
– 1 tsp garlic powder
– 1 tsp paprika
– Cooking spray
– 1/4 cup gochujang (Korean chili paste)
– 2 tbsp honey
– 2 tbsp soy sauce
– 1 tbsp rice vinegar
– 2 cloves garlic, minced
– 1 tsp grated fresh ginger
– 1 tbsp sesame seeds
– 2 green onions, thinly sliced
Instructions
1. In a large bowl, combine 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces, and 1 cup buttermilk; let marinate for 10 minutes to tenderize the meat.
2. In a separate shallow dish, whisk together 1 cup all-purpose flour, 1 tsp kosher salt, 1 tsp black pepper, 1 tsp garlic powder, and 1 tsp paprika.
3. Remove chicken pieces from the buttermilk, shaking off excess, and dredge each piece thoroughly in the flour mixture until evenly coated.
4. Lightly coat the air fryer basket with cooking spray and arrange chicken in a single layer, ensuring pieces don’t touch for optimal crispiness.
5. Air fry at 400°F for 10 minutes, then flip the chicken pieces and spray lightly with more cooking spray to help browning.
6. Air fry for an additional 8-10 minutes at 400°F until the chicken is golden brown and reaches an internal temperature of 165°F.
7. While chicken cooks, in a small saucepan over medium heat, combine 1/4 cup gochujang, 2 tbsp honey, 2 tbsp soy sauce, 1 tbsp rice vinegar, 2 cloves garlic, minced, and 1 tsp grated fresh ginger; simmer for 3-4 minutes until slightly thickened, stirring constantly to prevent burning.
8. Transfer the cooked chicken to a large bowl and pour the warm sauce over it, tossing gently to coat every piece evenly.
9. Garnish the sauced chicken with 1 tbsp sesame seeds and 2 green onions, thinly sliced, before serving.
Nothing beats the satisfying crunch of that air-fried coating giving way to juicy chicken, all slathered in a sticky, sweet-heat sauce that packs a punch. Serve it piled high over steamed rice with a side of quick-pickled veggies for a vibrant, restaurant-worthy meal at home.
Air Fryer Ranch Chicken Tenders
Let’s be real—sometimes you just need a crispy, crave-worthy chicken tender without the deep-fryer drama. Enter these Air Fryer Ranch Chicken Tenders, your ticket to golden, flavor-packed bliss that’s so easy, you’ll wonder why you ever bothered with the oil-splatter struggle.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 12 minutes
Ingredients
- 1.5 pounds boneless, skinless chicken tenders
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup panko breadcrumbs
- 1 packet (1 ounce) ranch seasoning mix
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- Nonstick cooking spray
Instructions
- Pat the 1.5 pounds of boneless, skinless chicken tenders completely dry with paper towels to ensure the coating sticks well.
- In a shallow bowl, whisk together 1 cup of all-purpose flour, 1 packet of ranch seasoning mix, 1/2 teaspoon of garlic powder, 1/2 teaspoon of onion powder, and 1/4 teaspoon of black pepper.
- In a second shallow bowl, beat 2 large eggs until smooth.
- Place 1 cup of panko breadcrumbs in a third shallow bowl.
- Dredge each chicken tender first in the flour mixture, shaking off any excess.
- Dip the floured tender into the beaten eggs, letting any drip off.
- Coat the tender thoroughly in the panko breadcrumbs, pressing gently to adhere.
- Preheat your air fryer to 400°F for 3 minutes.
- Lightly spray the air fryer basket with nonstick cooking spray.
- Arrange the coated tenders in a single layer in the basket, leaving space between them for even crisping.
- Lightly spray the tops of the tenders with nonstick cooking spray.
- Air fry at 400°F for 6 minutes.
- Flip the tenders carefully using tongs.
- Lightly spray the flipped sides with nonstick cooking spray.
- Air fry at 400°F for an additional 6 minutes, or until the internal temperature reaches 165°F and the coating is golden brown and crispy.
- Let the tenders rest for 2 minutes on a wire rack to keep the crunch intact.
Perfectly crunchy on the outside and juicy inside, these tenders deliver a bold ranch kick that’s downright addictive. Serve them with extra ranch for dipping, or get creative by tucking them into wraps with crisp lettuce and a drizzle of hot honey for a sweet-and-savory twist.
Air Fryer Coconut-Crusted Chicken Strips
Oh, the humble chicken strip—forever the reliable, slightly boring friend at the party. But what if we gave it a tropical vacation and a crispy new outfit, all without the guilt of a deep-fryer oil bath? Let’s turn that weeknight staple into a crunchy, sweet, and savory escape that’ll have you questioning every other chicken strip you’ve ever met.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 12 minutes
Ingredients
– 1.5 lbs boneless, skinless chicken breasts
– 1 cup all-purpose flour
– 2 large eggs
– 1 cup panko breadcrumbs
– 1 cup sweetened shredded coconut
– 1 tsp garlic powder
– 1 tsp paprika
– 1/2 tsp salt
– 1/4 tsp black pepper
– Cooking spray
Instructions
1. Preheat your air fryer to 400°F.
2. Cut the 1.5 lbs of chicken breasts into 1-inch-wide strips.
3. In a shallow bowl, whisk the 2 large eggs until uniform.
4. In a second shallow bowl, combine the 1 cup of all-purpose flour, 1 tsp garlic powder, 1 tsp paprika, 1/2 tsp salt, and 1/4 tsp black pepper.
5. In a third shallow bowl, mix the 1 cup of panko breadcrumbs with the 1 cup of sweetened shredded coconut.
6. Dredge one chicken strip first in the flour mixture, shaking off any excess. (Tip: Use one hand for dry ingredients and the other for wet to avoid ‘club hand’—a messy, breadcrumb-caked situation.)
7. Next, dip the floured strip into the whisked eggs, letting any excess drip off.
8. Finally, press the strip firmly into the panko-coconut mixture, ensuring an even, generous coating on all sides.
9. Place the coated strip on a plate and repeat with the remaining chicken.
10. Lightly spray the air fryer basket with cooking spray.
11. Arrange the coated chicken strips in the preheated air fryer basket in a single layer, ensuring they do not touch.
12. Lightly spray the tops of the strips with cooking spray.
13. Cook at 400°F for 6 minutes. (Tip: For maximum crispiness, avoid overcrowding—cook in batches if necessary.)
14. Carefully flip each strip using tongs.
15. Lightly spray the flipped sides with cooking spray.
16. Cook for an additional 5-7 minutes at 400°F, or until the internal temperature reaches 165°F and the coating is golden brown and crisp. (Tip: An instant-read thermometer is your best friend for perfect, juicy chicken every time.)
These strips emerge with an audibly crisp, golden shell that gives way to tender, juicy chicken. The coconut adds a subtle sweetness that plays wonderfully against the savory paprika and garlic, making them dangerously addictive straight from the basket. Try serving them with a spicy mango salsa or a simple honey-mustard dip for a flavor-packed dinner that feels anything but ordinary.
Air Fryer Jerk Chicken Wings
Sizzling, spicy, and seriously simple—these Air Fryer Jerk Chicken Wings are about to become your new favorite finger food, delivering a Caribbean kick without the hassle of firing up the grill. Picture this: crispy skin, juicy meat, and a bold jerk marinade that’ll have you licking your fingers (and maybe the plate). It’s the perfect party starter or weeknight win, ready in a flash thanks to your trusty air fryer.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 2 lbs chicken wings
– 2 tbsp olive oil
– 3 tbsp jerk seasoning
– 1 tbsp brown sugar
– 1 tbsp soy sauce
– 1 tbsp lime juice
– 1 tsp garlic powder
– 1/2 tsp black pepper
– 1/4 tsp salt
Instructions
1. Pat the chicken wings dry with paper towels to ensure crispiness.
2. In a large bowl, whisk together 2 tbsp olive oil, 3 tbsp jerk seasoning, 1 tbsp brown sugar, 1 tbsp soy sauce, 1 tbsp lime juice, 1 tsp garlic powder, 1/2 tsp black pepper, and 1/4 tsp salt until well combined.
3. Add the chicken wings to the bowl and toss thoroughly to coat evenly with the marinade.
4. Tip: Let the wings marinate in the refrigerator for at least 30 minutes for deeper flavor, or up to 4 hours if time allows.
5. Preheat the air fryer to 400°F for 3 minutes.
6. Arrange the wings in a single layer in the air fryer basket, leaving space between them for air circulation.
7. Cook at 400°F for 12 minutes, then flip the wings using tongs.
8. Tip: For extra crispiness, lightly spray the wings with cooking oil before flipping.
9. Continue cooking at 400°F for another 10–13 minutes, until the internal temperature reaches 165°F and the skin is golden brown and crispy.
10. Tip: Check for doneness by inserting a meat thermometer into the thickest part of a wing, avoiding the bone.
11. Remove the wings from the air fryer and let them rest for 5 minutes on a wire rack to maintain crispiness.
12. Garnish with fresh lime wedges or chopped cilantro if desired.
Get ready for a flavor explosion—these wings boast a crispy exterior that gives way to tender, juicy meat, with the jerk seasoning delivering a smoky, spicy, and slightly sweet punch. Serve them piled high with a side of cool ranch or mango salsa to balance the heat, or just dive in straight from the basket for an irresistible snack that’ll disappear in minutes.
Air Fryer Chicken Schnitzel
A crispy, golden-brown chicken schnitzel without the deep-fryer drama? Absolutely! This air fryer version delivers all the satisfying crunch and juicy tenderness you crave, minus the oil-splattered kitchen and lingering fried-food guilt. It’s the weeknight hero you never knew you needed, ready to rescue dinner in a flash.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 12 minutes
Ingredients
– 1.5 lbs boneless, skinless chicken breasts
– 1/2 cup all-purpose flour
– 2 large eggs
– 1 cup panko breadcrumbs
– 1 tsp garlic powder
– 1 tsp paprika
– 1/2 tsp salt
– 1/4 tsp black pepper
– Cooking spray
Instructions
1. Preheat your air fryer to 400°F for 3 minutes.
2. Place chicken breasts between two sheets of plastic wrap and pound them to an even 1/2-inch thickness using a meat mallet or rolling pin. Tip: Pounding ensures even cooking and maximum crispiness.
3. In a shallow dish, combine flour, garlic powder, paprika, salt, and black pepper.
4. In a second shallow dish, beat the eggs until uniform.
5. Place panko breadcrumbs in a third shallow dish.
6. Dredge one chicken breast in the flour mixture, shaking off any excess.
7. Dip the floured chicken into the beaten eggs, coating it completely.
8. Press the chicken into the panko breadcrumbs, ensuring an even, thick coating on all sides.
9. Lightly spray both sides of the breaded chicken with cooking spray. Tip: This spray helps achieve a golden, crispy exterior without deep frying.
10. Place the chicken in the preheated air fryer basket in a single layer, leaving space between pieces for air circulation.
11. Cook at 400°F for 6 minutes.
12. Carefully flip the chicken using tongs. Tip: Use tongs to avoid piercing the crispy coating.
13. Cook for an additional 6 minutes at 400°F, or until the internal temperature reaches 165°F and the coating is golden brown.
14. Remove the chicken from the air fryer and let it rest on a wire rack for 3 minutes before serving.
Crispy on the outside, tender and juicy on the inside, this schnitzel boasts a satisfying crunch with every bite. The blend of paprika and garlic powder adds a subtle warmth that pairs perfectly with a squeeze of lemon or a dollop of Dijon mustard. Try serving it over a simple arugula salad or tucked into a soft brioche bun for an irresistible sandwich.
Air Fryer Sweet Chili Glazed Chicken
Picture this: you’re staring at your air fryer like it’s a magical kitchen wizard, and today it’s conjuring up something spectacularly sticky, sweet, and spicy. This Air Fryer Sweet Chili Glazed Chicken is the weeknight hero you didn’t know you needed, transforming basic chicken into a finger-licking masterpiece with minimal effort and maximum flavor payoff. Get ready for a dish that’s so good, you might just start writing love letters to your appliance.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 1.5 lbs boneless, skinless chicken thighs
– 1/2 cup sweet chili sauce
– 2 tbsp soy sauce
– 1 tbsp rice vinegar
– 1 tsp garlic powder
– 1/2 tsp ground ginger
– 1 tbsp cornstarch
– 1 tbsp water
– 2 tbsp chopped green onions
– 1 tbsp sesame seeds
Instructions
1. Pat the 1.5 lbs boneless, skinless chicken thighs completely dry with paper towels to ensure a crispy exterior.
2. In a medium bowl, whisk together 1/2 cup sweet chili sauce, 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp garlic powder, and 1/2 tsp ground ginger until smooth.
3. Place the dried chicken thighs in a large resealable bag or bowl, pour in half of the sauce mixture, seal or cover, and marinate at room temperature for 10 minutes. (Tip: Marinating at room temperature for a short time allows flavors to penetrate quickly without the chicken becoming mushy.)
4. Preheat your air fryer to 375°F for 3 minutes.
5. Arrange the marinated chicken thighs in a single layer in the air fryer basket, leaving space between each piece for proper air circulation.
6. Air fry the chicken at 375°F for 10 minutes.
7. Carefully flip each chicken thigh using tongs. (Tip: Use tongs to flip gently and avoid piercing the meat, which helps retain its juices.)
8. Air fry for an additional 8-10 minutes at 375°F, or until the internal temperature reaches 165°F when checked with a meat thermometer.
9. While the chicken cooks, pour the remaining sauce mixture into a small saucepan and bring it to a simmer over medium heat.
10. In a separate small bowl, create a slurry by whisking together 1 tbsp cornstarch and 1 tbsp water until no lumps remain.
11. Slowly whisk the cornstarch slurry into the simmering sauce and cook for 1-2 minutes, stirring constantly, until the sauce thickens to a glaze consistency. (Tip: Adding the slurry slowly while whisking prevents clumps and ensures a smooth, glossy glaze.)
12. Transfer the cooked chicken to a serving plate and brush generously with the thickened sweet chili glaze.
13. Garnish the glazed chicken with 2 tbsp chopped green onions and 1 tbsp sesame seeds.
Craving satisfied? This chicken emerges with a perfectly caramelized, sticky-sweet exterior that gives way to tender, juicy meat inside. The glaze packs a delightful punch of tangy heat that clings to every bite, making it irresistible served over a bed of fluffy rice or tucked into warm tortillas for a fun twist on tacos.
Air Fryer Chicken Katsu
Let’s be real—crispy, golden chicken cutlets are a universal craving, but who has time for a deep-fryer splatter-fest? Enter the air fryer, your new kitchen superhero, ready to deliver that satisfying crunch without the oil-slick aftermath. This Air Fryer Chicken Katsu is a game-changer: juicy, tender chicken encased in a perfectly seasoned, shatteringly crisp panko crust, all achieved with minimal fuss and maximum flavor. It’s the weeknight dinner upgrade you didn’t know you needed, proving that ‘healthy-ish’ can still be downright delicious.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 12 minutes
Ingredients
– 1.5 lbs boneless, skinless chicken breasts
– 1 cup all-purpose flour
– 2 large eggs
– 2 cups panko breadcrumbs
– 1 tsp kosher salt
– 1/2 tsp black pepper
– 1/2 tsp garlic powder
– Cooking spray
Instructions
1. Place one chicken breast between two sheets of plastic wrap and pound it evenly to 1/2-inch thickness using a meat mallet or rolling pin; repeat with remaining breasts.
2. In a shallow dish, whisk together the flour, salt, pepper, and garlic powder.
3. In a second shallow dish, beat the two eggs until fully combined.
4. Pour the panko breadcrumbs into a third shallow dish.
5. Dredge one pounded chicken breast in the flour mixture, shaking off any excess.
6. Dip the floured chicken into the beaten eggs, allowing any excess to drip off.
7. Press the chicken firmly into the panko breadcrumbs, coating both sides evenly for maximum crunch.
8. Lightly spray both sides of the breaded chicken with cooking spray to help it brown beautifully in the air fryer.
9. Preheat your air fryer to 400°F for 3 minutes.
10. Place the chicken in the air fryer basket in a single layer, ensuring pieces do not touch for optimal air circulation.
11. Air fry at 400°F for 10-12 minutes, flipping halfway through, until the internal temperature reaches 165°F and the coating is golden brown and crisp.
12. Let the chicken rest on a wire rack for 5 minutes before slicing to keep the crust from getting soggy.
Forget bland, soggy imitations—this katsu boasts a crackly, golden exterior that gives way to succulent, perfectly cooked chicken inside. Slice it into strips and serve over a bed of steamed rice with a side of tangy tonkatsu sauce, or get creative by stuffing it into a soft bun with shredded cabbage and a drizzle of spicy mayo for an epic sandwich. However you plate it, that irresistible crunch is guaranteed to disappear faster than you can say “seconds, please!”
Air Fryer Herb-Roasted Chicken Quarters
Sick of wrestling with a whole chicken like it’s a Thanksgiving-day wrestling match? Let’s make life easier with these juicy, herb-crusted chicken quarters that cook up crispy and golden in your air fryer—no oven wrestling required!
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 4 chicken leg quarters
– 2 tbsp olive oil
– 1 tbsp dried rosemary
– 1 tbsp dried thyme
– 1 tsp garlic powder
– 1 tsp onion powder
– 1 tsp paprika
– 1 tsp salt
– ½ tsp black pepper
Instructions
1. Pat the 4 chicken leg quarters completely dry with paper towels to ensure crisp skin.
2. In a small bowl, combine 2 tbsp olive oil, 1 tbsp dried rosemary, 1 tbsp dried thyme, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp paprika, 1 tsp salt, and ½ tsp black pepper to make the herb rub.
3. Rub the herb mixture evenly all over each chicken quarter, coating both sides thoroughly.
4. Preheat your air fryer to 375°F for 3 minutes.
5. Place the chicken quarters in the air fryer basket in a single layer, skin-side up, without overcrowding.
6. Air fry at 375°F for 20 minutes, then flip the chicken quarters using tongs.
7. Continue air frying at 375°F for an additional 5 minutes, or until the internal temperature reaches 165°F when checked with a meat thermometer.
8. Remove the chicken from the air fryer and let it rest on a plate for 5 minutes before serving.
Heavenly crispy skin gives way to tender, herb-infused meat that’s bursting with savory flavor. Serve it over a bed of mashed potatoes to soak up the juices, or shred it for killer tacos—either way, it’s a weeknight win!
Air Fryer General Tso’s Chicken
Venture beyond takeout menus and discover the crispy, saucy magic of homemade General Tso’s chicken, all with the modern convenience of your air fryer—it’s the perfect holiday weeknight hero when you’re craving something delightfully messy but impressively easy. This recipe delivers that iconic sweet, spicy, and tangy glaze clinging to perfectly crunchy bites without the deep-fryer fuss, making it a guaranteed crowd-pleaser for any festive gathering or cozy dinner. Get ready to toss those containers and embrace the joy of creating a restaurant favorite right in your own kitchen, with results so good you might just start a new tradition.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
– 0.5 cup cornstarch
– 2 large eggs, beaten
– 0.25 cup low-sodium soy sauce
– 3 tbsp rice vinegar
– 3 tbsp honey
– 2 tbsp hoisin sauce
– 1 tbsp minced garlic
– 1 tsp grated fresh ginger
– 0.5 tsp red pepper flakes
– 2 tbsp vegetable oil
– 2 green onions, thinly sliced
– 1 tsp sesame seeds
Instructions
1. Preheat your air fryer to 400°F for 5 minutes to ensure it’s hot and ready for cooking.
2. In a medium bowl, toss the chicken pieces with the cornstarch until evenly coated, shaking off any excess for a light, crispy layer.
3. Dip each cornstarch-coated chicken piece into the beaten eggs, letting any drip off to avoid sogginess in the air fryer basket.
4. Arrange the chicken in a single layer in the air fryer basket, working in batches if needed to prevent overcrowding, which ensures even crisping.
5. Air fry the chicken at 400°F for 10 minutes, flipping the pieces halfway through with tongs until golden brown and cooked through with an internal temperature of 165°F.
6. While the chicken cooks, whisk together the soy sauce, rice vinegar, honey, hoisin sauce, minced garlic, grated ginger, and red pepper flakes in a small saucepan over medium heat.
7. Bring the sauce mixture to a simmer, stirring frequently, and cook for 3-5 minutes until slightly thickened and glossy.
8. Tip: For a smoother sauce, strain it through a fine-mesh sieve to remove any ginger or garlic bits before tossing with the chicken.
9. In a large bowl, combine the cooked chicken and the prepared sauce, tossing gently until each piece is evenly coated.
10. Return the sauced chicken to the air fryer basket and cook at 400°F for an additional 2-3 minutes to caramelize the glaze and enhance the crispiness.
11. Transfer the chicken to a serving plate and drizzle with the vegetable oil for a shiny finish.
12. Garnish with the sliced green onions and sesame seeds just before serving to add freshness and crunch.
13. Tip: Let the chicken rest for 2 minutes after cooking to allow the sauce to set slightly, preventing it from becoming too runny on the plate.
Crunchy on the outside and tender within, this air fryer version delivers a satisfying texture that holds up beautifully under the sticky-sweet sauce. Serve it over steamed jasmine rice with a side of steamed broccoli for a complete meal, or get creative by stuffing it into lettuce wraps for a low-carb twist that’s just as delicious. The balance of heat from the pepper flakes and sweetness from the honey makes every bite irresistibly addictive, perfect for sharing—or not!
Air Fryer Crispy Chicken Taquitos
Now, if you’ve ever stared longingly at a restaurant menu, dreaming of those perfectly crispy, golden taquitos but dreaded the deep-fryer mess, I’ve got your back—and your air fryer’s got the crunch. Let’s turn that craving into a crispy, cheesy, chicken-packed reality with minimal oil and maximum flavor, because who says delicious can’t be easy?
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 12 minutes
Ingredients
– 1 lb cooked chicken breast, shredded
– 1 cup shredded cheddar cheese
– 1/2 cup salsa
– 1 tsp chili powder
– 1/2 tsp garlic powder
– 1/2 tsp cumin
– 8 small flour tortillas (6-inch)
– 1 tbsp olive oil
– Cooking spray
Instructions
1. In a medium bowl, combine 1 lb cooked chicken breast, shredded, 1 cup shredded cheddar cheese, 1/2 cup salsa, 1 tsp chili powder, 1/2 tsp garlic powder, and 1/2 tsp cumin until fully mixed.
2. Place 8 small flour tortillas on a clean surface and spoon about 1/4 cup of the chicken mixture onto the center of each tortilla.
3. Tightly roll each tortilla around the filling, starting from one edge, to form a cylinder; place seam-side down on a plate.
4. Lightly brush each rolled taquito with 1 tbsp olive oil using a pastry brush for even coating, which helps achieve a golden crisp.
5. Preheat your air fryer to 375°F for 3 minutes, ensuring it’s hot before cooking for optimal results.
6. Lightly spray the air fryer basket with cooking spray to prevent sticking, then arrange the taquitos in a single layer without overcrowding.
7. Air fry at 375°F for 6 minutes, then carefully flip each taquito using tongs to ensure even browning on all sides.
8. Continue air frying for another 6 minutes at 375°F, or until the taquitos are golden brown and crispy to the touch.
9. Remove the taquitos from the air fryer and let them cool on a wire rack for 2 minutes to maintain their crunch.
Crunch into these taquitos and savor the contrast: a shatteringly crisp exterior gives way to a tender, cheesy chicken filling that’s subtly spiced. Serve them hot with extra salsa for dipping, or get creative by drizzling with crema and topping with fresh cilantro for a festive twist that’ll have everyone reaching for more.
Summary
Gather your air fryer and get ready for crispy, delicious chicken! This roundup makes it easy to find your new favorite recipe. We’d love to hear which one you try first—leave a comment below and don’t forget to share this article on Pinterest to help other home cooks discover these tasty ideas!
